Ingredients
- 3 cloves garlic, peeled
- 3-4 large red chillies, stalks removed (as hot as you like!)
- 70g sugar
- 1/2 teaspoon salt
- 80ml white wine vinegar or rice vinegar
- 3 tbsp water
Optional add-ins
- sliced cucumber, cut into quarters
- 1 banana shallot or 1/4 red onion, very thinly sliced (ideally using a mandolin slicer)
- handful of roasted crushed peanuts
Method
- Put all of the ingredients (not the optional add-ins) into a food mixer and whizz in short bursts until well combined, but keeping the chili seeds visible to add texture.
- Pour the mixture into a small non stick pan, bring to the boil, then turn down and simmer for 5 minutes, aiming for a thin syrup that coats the back of a spoon. It will thicken as it cools, so don’t overcook the sauce at this point. To test the consistency, put a small dob of the sauce in a small bowl and pop it in the fridge for a few minutes.
- Pop the optional add-ins into a small bowl (filling the bowl almost to the top) and carefully tip in some of the sweet chili sauce. Serve immediately.
Tip
For the roasted peanuts, simply use salted peanuts and pop them in food bag, then crush them using a meat hammer or a rolling pin.
